Nutrient content and fatty acid profile of fermented shrimp (Litopenaeus vannamei) sausage

Fitriana L.Y., . and Maharani N., . and Anjani G., . and Afifah D.N., . (2021) Nutrient content and fatty acid profile of fermented shrimp (Litopenaeus vannamei) sausage. Food Research (Malaysia), 5 (S3). pp. 76-84. ISSN 2550-2166

Cardiovascular disease affects the heart or blood vessels and is preventable by feeding on functional food containing unsaturated fatty acids, such as shrimp. Fermentation increases the functional food value, such as shrimp, by breaking down complex compounds in carbohydrates, proteins, and fats, with enzymes and microorganisms. Hence, this research was aimed to determine the differences in the fatty acid and nutritional profiles of shrimp sausages in different fermentation duration. This was an experimental research with a randomized design in the form of three levels of fermentation duration, consisting of 24, 48, and 72 hrs, and without fermentation as a control, with three repetitions. The fermentation was carried out spontaneously using a salt concentration of 1.2%, at 50°C for 3 hrs, and then reduced to 35°C. Parameters measured were the fatty acid profile, moisture, ash, fat, protein, and carbohydrate. The fatty acid profile was presented descriptively, while the statistical analysis of nutritional values used the One-Way ANOVA, Kruskal-Wallis test, and continued with the post hoc examination. There are fifteen types of fatty acids in fermented shrimp sausage, and their values change during the fermentation process. The highest fatty acid group in the fermented shrimp sausage was polyunsaturated (36.28% w/w). There was a significant difference in the mean water and fat content with diverse duration (p≤0.05). However, there were no significant differences in the ash, protein, and carbohydrate content with different duration (p≥0.05). The duration of the fermentation process affects the fatty acids level and nutritional value of fermented shrimp sausage. The longer the fermentation process duration, the higher the fatty acid levels and the lower the water content, ash, and protein.

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Abstract

Cardiovascular disease affects the heart or blood vessels and is preventable by feeding on functional food containing unsaturated fatty acids, such as shrimp. Fermentation increases the functional food value, such as shrimp, by breaking down complex compounds in carbohydrates, proteins, and fats, with enzymes and microorganisms. Hence, this research was aimed to determine the differences in the fatty acid and nutritional profiles of shrimp sausages in different fermentation duration. This was an experimental research with a randomized design in the form of three levels of fermentation duration, consisting of 24, 48, and 72 hrs, and without fermentation as a control, with three repetitions. The fermentation was carried out spontaneously using a salt concentration of 1.2%, at 50°C for 3 hrs, and then reduced to 35°C. Parameters measured were the fatty acid profile, moisture, ash, fat, protein, and carbohydrate. The fatty acid profile was presented descriptively, while the statistical analysis of nutritional values used the One-Way ANOVA, Kruskal-Wallis test, and continued with the post hoc examination. There are fifteen types of fatty acids in fermented shrimp sausage, and their values change during the fermentation process. The highest fatty acid group in the fermented shrimp sausage was polyunsaturated (36.28% w/w). There was a significant difference in the mean water and fat content with diverse duration (p≤0.05). However, there were no significant differences in the ash, protein, and carbohydrate content with different duration (p≥0.05). The duration of the fermentation process affects the fatty acids level and nutritional value of fermented shrimp sausage. The longer the fermentation process duration, the higher the fatty acid levels and the lower the water content, ash, and protein.

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Item Type:	Article
Additional Information:	The 6th International Conference on Tropical and Coastal Region Eco-Development (ICTCRED) 2020
AGROVOC Term:	prawns and shrimps
AGROVOC Term:	fermented foods
AGROVOC Term:	fermentation
AGROVOC Term:	food processing
AGROVOC Term:	salts
AGROVOC Term:	microorganisms
AGROVOC Term:	fatty acids
AGROVOC Term:	polyunsaturated fatty acids
AGROVOC Term:	functional foods
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	29 Jan 2026 01:20
Last Modified:	29 Jan 2026 01:20
URI:	http://webagris.upm.edu.my/id/eprint/3305

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